Monday, October 27, 2014

It's BACK! Season FOUR of "Julie's Crock of the Week" is here! I just want to say thank you to all the folks who chat with me year 'round about the Crock of the Week. It is so much fun for me! Happy to be kicking off another season here on WGLR!

I'm going to start with a chili I made over the summer. This isn't your typical chili recipe though! This caters to those with a love of heat, specifically, the kind of heat you get when you eat some buffalo wings covered in sauce. My husband LOVED this one, it's definitely a "man-pleasing" meal, haha! I am a fan of dousing buffalo wings in ranch dressing when I eat them to counter the heat. So, this chili was a bit hot for me, BUT I stirred in a few tablespoons of light ranch dressing into my bowl and it gave it a great flavor and helped turn it down a notch for me to enjoy. Leftovers tasted even better with this one. Top with some crumbled blue cheese or mozzarella, and it's a delicious meal in a bowl! Enjoy!

BUFFALO CHICKEN CHILI

1 tablespoon olive oil

½ cup diced onion

3 cloves garlic

½ cup diced bell pepper (any color you prefer)

2 stalks celery, chopped

2 cups diced chicken breast

2 teaspoons cumin

½ teaspoon salt

1 teaspoon paprika

2 teaspoon chili powder

1 teaspoon oregano

2 cans pinto beans rinsed and drained

1 28 oz canned diced tomatoes

28 oz chicken broth

¾ cup Buffalo wing sauce (or to taste. I used 1/2 cup of Frank's)

Blue cheese or fresh mozzarella for topping (optional)

Throw veggies and garlic with the olive oil into a skillet, and cook until softened, about 5 minutes. Dump into crock pot. Using the same skillet, salt and cook the diced chicken breast until it is browned up. Add to slow cooker. Stir in remaining ingredients of cumin, paprika, chili powder, oregano, pinto beans, canned tomatoes, and chicken broth. Cook on low for 7.5 hours. THEN add wing sauce, and cook for another half hour on low. When serving, top with cheese if desired (or stir in some ranch dressing to "cool" it down a bit!).